These make a statement once cooked. Definitely buy the ones that have been butterflied (almost cut in half as shown) and still have the shell and tail. The shell and tail in this case add a beautiful color and a great handle for eating these luscious jewels of the ocean. Make as many or as little as you want. You will need at least two per person as an appetizer.
5 large scampi, tail and shell still on and butter flied
1 Dorat brand garlic cubes or 1 cloves of garlic that have been pressed through a garlic press
2 tablespoon of olive oil
Dash of kosher salt and freshly ground pepper
Non-stick cooking spray
Rinse and pat scampi dry. Place in shallow dish. In another small dish mix together garlic, oil and a dash of salt and pepper. Pour mixture over scampi. Toss scampi until all are well coated with mixture. Spray grill or grill pan with non-stick spray before heating. Heat grill to medium high and place all scampi flesh side down onto grill. Tail will be in the air. Cover scampi and let cook for about 3 – 4 minutes. If using a grill pan use a large lid to cover. Once scampi shell is bright red and tail is totally in a curved position, they are done. Remove from grill and serve.
Try J. Lohr Arroyo Seco Riverstone Chardonnay (California), Rodney Strong Chardonnay (California), Greg Norman Chardonnay (Eden Valley, Australian Estates), Saint Arnold Weedwacker (Houston, TX), Samuel Adams® Coastal Wheat (Boston MA) or Flensburger Brauerei Gold Premium Lager Beer (Germany).
When making any of our gluten-free recipes take care in reading the labels of any packaged or canned products. If there is a label on anything you are using, read it or ask to make sure that it is indeed gluten-free. Many products vary in ingredients from brand to brand. Some examples of this can be found when looking at the labels of soy sauce, mustard, distilled vinegar, and even chicken broth.